For the base: gently warm the butter and golden syrup in a pan. Once melted, stir in the crushed biscuits. Press firmly into the base of the tin. Chill in the fridge until set (this can be done the day before). For the marquise: break the chocolate into pieces and place in a heatproof bowl with the liqueur. Set the bowl over a bain-marie and stir continuously until the chocolate has just melted. Lightly beat the egg yolks, then stir them into the mix, heating gently to cook the eggs before removing the bowl from the heat. In another bowl, whisk the butter and half the sugar until light and creamy. Beat in the cocoa powder. In a clean bowl, whisk the egg whites with the remaining sugar until stiff peaks form. In a separate bowl, whisk the cream until soft peaks form. Stir the melted chocolate into the butter mixture until fully combined. Gently fold in the cream, then carefully fold in the egg whites, keeping as much air in the mixture as possible. Spoon the mixture onto the biscuit base, smoothing the top. Refrigerate overnight to set. To remove the marquise, quickly warm the sides of the tin with a blowtorch or by dipping very briefly in hot water (do not overheat; this is just to loosen it). If you have made the marquise in a tin with a removable bottom, you can loosen the dessert by wrapping the sides of the tin with tea towels that have been dipped in hot water. To serve: for a glossy finish, lightly run a chef’s blowtorch over the surface, or smooth with a palette knife dipped in boiling water. Alternatively, dust with sieved cocoa powder and top with fresh raspberries. Cut into slices and serve on its own, with raspberry sorbet and sauce, or ice cream and fresh berries.

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Chocolate marquise

Q: You will need

10-inch non-stick cake tin For the base Butter 50g Golden syrup 1 tbsp Ginger biscuits 200g, finely crushed For the marquise Dark chocolate (ideally 70%) 400g Cointreau (or liqueur of choice) 2 tsp Eggs 5, yolks and whites separated Unsalted butter 150g, softened Caster sugar 150g Cocoa powder 6 tsp Double cream 450ml

A showstopper that's as elegant as it is decadent

Nick Hodges, executive chef of the Water’s Edge at The Greenbank in Falmouth shares his recipe for a chocolatey dinner-party dessert

greenbank-hotel.co.uk

Serves 10

You will need

10-inch non-stick cake tin

For the base
Butter 50g
Golden syrup 1 tbsp
Ginger biscuits 200g, finely crushed

For the marquise
Dark chocolate (ideally 70%) 400g
Cointreau (or liqueur of choice) 2 tsp
Eggs 5, yolks and whites separated
Unsalted butter 150g, softened
Caster sugar 150g
Cocoa powder 6 tsp
Double cream 450ml

Method

For the base: gently warm the butter and golden syrup in a pan. Once melted, stir in the crushed biscuits.
Press firmly into the base of the tin.
Chill in the fridge until set (this can be done the day before).
For the marquise: break the chocolate into pieces and place in a heatproof bowl with the liqueur. Set the bowl over a bain-marie and stir continuously until the chocolate has just melted. Lightly beat the egg yolks, then stir them into the mix, heating gently to cook the eggs before removing the bowl from the heat.
In another bowl, whisk the butter and half the sugar until light and creamy. Beat in the cocoa powder.
In a clean bowl, whisk the egg whites with the remaining sugar until stiff peaks form.
In a separate bowl, whisk the cream until soft peaks form.
Stir the melted chocolate into the butter mixture until fully combined. Gently fold in the cream, then carefully fold in the egg whites, keeping as much air in the mixture as possible.
Spoon the mixture onto the biscuit base, smoothing the top. Refrigerate overnight to set.
To remove the marquise, quickly warm the sides of the tin with a blowtorch or by dipping very briefly in hot water (do not overheat; this is just to loosen it). If you have made the marquise in a tin with a removable bottom, you can loosen the dessert by wrapping the sides of the tin with tea towels that have been dipped in hot water.
To serve: for a glossy finish, lightly run a chef’s blowtorch over the surface, or smooth with a palette knife dipped in boiling water. Alternatively, dust with sieved cocoa powder and top with fresh raspberries. Cut into slices and serve on its own, with raspberry sorbet and sauce, or ice cream and fresh berries.

You will need

10-inch non-stick cake tin

For the base
Butter 50g
Golden syrup 1 tbsp
Ginger biscuits 200g, finely crushed

Method

For the base: gently warm the butter and golden syrup in a pan. Once melted, stir in the crushed biscuits.
Press firmly into the base of the tin.
Chill in the fridge until set (this can be done the day before).
For the marquise: break the chocolate into pieces and place in a heatproof bowl with the liqueur. Set the bowl over a bain-marie and stir continuously until the chocolate has just melted. Lightly beat the egg yolks, then stir them into the mix, heating gently to cook the eggs before removing the bowl from the heat.
In another bowl, whisk the butter and half the sugar until light and creamy. Beat in the cocoa powder.
In a clean bowl, whisk the egg whites with the remaining sugar until stiff peaks form.
In a separate bowl, whisk the cream until soft peaks form.
Stir the melted chocolate into the butter mixture until fully combined. Gently fold in the cream, then carefully fold in the egg whites, keeping as much air in the mixture as possible.
Spoon the mixture onto the biscuit base, smoothing the top. Refrigerate overnight to set.
To remove the marquise, quickly warm the sides of the tin with a blowtorch or by dipping very briefly in hot water (do not overheat; this is just to loosen it). If you have made the marquise in a tin with a removable bottom, you can loosen the dessert by wrapping the sides of the tin with tea towels that have been dipped in hot water.
To serve: for a glossy finish, lightly run a chef’s blowtorch over the surface, or smooth with a palette knife dipped in boiling water. Alternatively, dust with sieved cocoa powder and top with fresh raspberries. Cut into slices and serve on its own, with raspberry sorbet and sauce, or ice cream and fresh berries.